Nothing Says Holiday Ham like a Snake River Farms Kurobuta Ham

What is the protein at the middle of your table for your Christmas meal? Turkey, beef or pork? Well if you are looking to add ham to your future holiday meals and want it to shine — look no further than Snake River Farms Kurobuta Ham. Why is it so special? AgriBeef’s Executive chef Alan Turner explains.
Turner: “In my opinion, the Kurobuta ham is one of the best ham I’ve had in my entire life. And the reason is this — Kurobuta means black pig in Japanese and it means that it is a Berkshire pig. It is a heirloom pig. It is oure Berkshire genetics. So it means that we have this amazing pig that taste like ham did when I was a little kid.”
The hams are cured with salt and sugar and smoked with alder wood. You need your oven preheated to 325 degrees and put the ham fat side up in a large roasting pan with a rack. Turner continues with more cooking instructions.
Turner: “So we are going to put the ham in the rack in an open oven — that means that we are not going to cover it with anything. We are going to let it roast. We are going to let dry air do its wonderful magic to the exterior of this ham to give it a nice crispy outside. Nice and moist on the inside, crispy on the outside.”
Don’t add water nor cover. Because cured hams are already cooked, you are just bringing up the internal temperature of the ham to 140 degrees. It should take approximately 3 and half to four hours.